Corn Flour Taillerins

Name: Corn Flour Taillerins (Taillerins à la Farine de Maïs)
Yield: Yield 8 servings
Cuisine: French
Ingredients: 1 large shallot, chopped; ½ pound Beaumont cheese, slivered; ½ teaspoon salt; 3 large red tomatoes, peeled, seeded, and coarsely diced; 2 large zucchini, cut into ¼-inch julienne sticks; ¼ cup chopped dill; Salt; ⅔ cup corn flour; 8 large yellow tomatoes, peeled, seeded, and coarsely diced; 1 large clove garlic, chopped; 3 eggs; ½ cup butter; 1¾ cups unsifted all-purpose flour; ½ teaspoon ground black pepper; 2 egg yolks; 1 whole large head of garlic or 2 smaller ones; ¼ cup clarified butter; Pepper from the mill

Taillerins à la Farine de Maïs

Preparation info

Yield
8
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Please use corn flour, not cornstarch or cornmeal or polenta; if you cannot find corn flour, put cornmeal in the blender and process until flour is obtained. The food processor is not useful for this operation.

Ingredients

Taillerins

3 eggs
2 egg yolks
1 large clove garlic, chopped

Europe
France
Mediterranean
Pasta
Vegetarian
Savoie

Method

To make the taillerins, mix together in the blender the eggs, egg yolks, garlic, shallot, and pepper. Prepare the taillerins as indicated.

To prepare the garnish, peel and slice the garlic cloves. Cut them into paper-thin slices. Heat the clarified butter in a skillet and fry the garlic slivers until golden. With a slotted spoon, remove